The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.
Why don’t I put béchamel sauce on everything? Pizza? Burgers? Raisin Bran? This month’s Daring Bakers challenge reminded me of how simple yet delicious a traditional white sauce can be. Couple it with handmade spinach noodles, Portobello mushroom ragout, and a sprinkling of parmigiana-reggiano, and dinner is a tasty vegetarian feast.
To keep the meal meat-free, I substituted a mushroom ragout for the suggested three-meat sauce. I used a combination of portobellos and white buttons seasoned with fresh sage and simmered in tomatoes. The recipe was adapted from Epicurious.
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, medium dice
1 pound Portobello mushrooms, caps (halved if large) and stems sliced thin
3/4 pound white mushrooms, sliced thin
3 garlic cloves, minced
2 teaspoons chopped fresh sage leaves
3 – 28 ounce cans of whole tomatoes, roughly chopped with liquid reserved
Salt and pepper
In a large heavy kettle heat butter and oil over moderate heat until butter is melted and cook onion, stirring, about 5 minutes, or until softened. Stir in all mushrooms, garlic, sage, and salt and pepper to taste and cook, stirring, about 15 minutes, or until liquid mushrooms give off is evaporated. Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, 30 minutes, or until sauce is thickened.